Apple Pancakes or Waffles

Grated Granny Smith apple folded into a buttermilk pancake batter with wheat germ and cinnamon. The apple shreds melt into the pancakes as they cook, adding moisture and a sweet-tart flavor throughout instead of just sitting on top.

Wheat germ adds a nutty, toasty note and a bit of extra nutrition without changing the texture noticeably. It blends right into the flour and you’d never know it was there unless someone told you.

The buttermilk-baking soda combination creates a tender, fluffy pancake with a slight tang that plays well with the apple and cinnamon.

Mix gently. These need just enough stirring to combine. Lumpy batter makes better pancakes than overmixed batter.

Double the batch for waffles and freeze the extras. They reheat in a toaster on low for quick weekday breakfasts.

Kitchen Tips

• Grate the apple coarsely, not fine. Coarse shreds hold their shape and give you visible apple pieces in each pancake.
• Fold the apple in last to distribute evenly without overmixing the batter.
• Cook on a lightly oiled griddle over medium heat. The apple sugars burn faster than plain batter, so watch the heat.
• Serve with warm maple syrup and a dusting of cinnamon sugar.

Variations

• Pear pancakes: Swap the apple for grated firm pear for a milder, sweeter variation.
• Whole wheat version: Replace half the white flour with whole wheat for a heartier, nuttier pancake.